Discover the ultimate Island Chicken Marinade recipe that’s bursting with flavor! Featuring bold spices like allspice, cloves, and cinnamon, combined with soy sauce and a touch of sweetness from dark brown sugar, this easy marinade transforms chicken into a tropical feast. Perfect for grilling, roasting, or baking, this versatile recipe works with chicken thighs, breasts, or even pork and tofu. Elevate your meals with this quick, make-ahead marinade that’s ideal for BBQs, weeknight dinners, or special occasions. Try it today and bring a taste of the islands to your kitchen!
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons canola oil
- 1 large onion, peeled and finely chopped
- 2 tablespoons garlic, minced
- 1/3 cup packed dark brown sugar
- 1 1/2 teaspoons ground allspice
- 3/4 teaspoon dried thyme
- 3/4 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- Pinch of cayenne pepper
- 1/2 cup reduced-sodium soy sauce or tamari
- 1/2 cup red wine vinegar
Instructions:
- Prepare the Base: In a large saucepan, heat the olive oil and canola oil over medium heat. Add the chopped onion and minced garlic. Cover and cook for 4-6 minutes, stirring occasionally, until the onions are soft and translucent.
- Add Spices and Sweetness: Stir in the dark brown sugar, ground allspice, dried thyme, black pepper, ground cloves, cinnamon, and cayenne pepper. Mix well to combine the flavors and remove the saucepan from heat.
- Incorporate Liquids: Stir in the soy sauce and red wine vinegar until fully blended. Allow the marinade mixture to cool completely before using.
- Marinate the Chicken: Place your chicken in a large resealable plastic bag or shallow dish. Pour the cooled marinade over the chicken, ensuring it is well-coated. Cover and refrigerate for at least 2 hours, or for best results, marinate overnight.
- Optional Basting: Reserve about 1/4 cup of the marinade before adding it to the chicken. Use this reserved portion to brush over the meat as it cooks for an extra burst of flavor.
Why You’ll Love This Recipe
- Bold Flavors: A perfect blend of sweet, savory, and aromatic spices for a tropical-inspired taste.
- Versatile: Works with chicken thighs, breasts, drumsticks, or even other proteins like pork or tofu.
- Easy to Make: Simple ingredients and minimal prep for a restaurant-quality marinade.
- Make-Ahead Friendly: Prepare the marinade in advance to save time on busy days.
Tips
- Marinating Time: For best results, marinate the chicken overnight to allow the flavors to fully penetrate.
- Consistent Size: Cut chicken pieces evenly to ensure they cook at the same rate.
- Avoid Burning: If grilling, watch the chicken closely as the sugar content in the marinade can cause charring. Cook over medium heat for even cooking.
- Leftover Marinade: Always discard any marinade that has come into contact with raw chicken. Use reserved marinade (kept separate) for basting.
Variations and Substitutions
- Protein Options: Use this marinade for pork chops, shrimp, or even firm tofu for a vegetarian twist.
- Spice Level: Add more cayenne pepper or a dash of hot sauce for extra heat.
- Herbs: Substitute thyme with oregano or rosemary for a different herbal note.
- Citrus Boost: Add fresh lime juice or orange juice for a citrusy twist.
FAQs
Q: Can I use regular soy sauce instead of reduced-sodium? A: Yes, but the marinade will be saltier. Adjust the amount of soy sauce or dilute with a little water if needed.
Q: How long can I store the marinade? A: The marinade (without raw chicken) can be stored in an airtight container in the refrigerator for up to 1 week.
Q: Can I freeze the chicken in the marinade? A: Absolutely! Combine the chicken and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator before cooking.
Serving Suggestions
- Grilled Chicken: Serve with coconut rice and a side of grilled pineapple for a tropical meal.
- Roasted Vegetables: Pair with roasted sweet potatoes, carrots, or green beans for a balanced plate.
- Tacos: Shred the cooked chicken and use as a filling for tacos with fresh mango salsa.
- Salads: Slice the chicken and add to a fresh garden salad with avocado and a light vinaigrette.
Enjoy this flavorful Island Chicken Marinade that’s perfect for any occasion, from weeknight dinners to summer cookouts!
Island Chicken Marinade Recipe
6
servings10
minutes5
minutesIngredients
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
1 large onion, peeled and finely chopped
2 tablespoons garlic, minced
1/3 cup packed dark brown sugar
1 1/2 teaspoons ground allspice
3/4 teaspoon dried thyme
3/4 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
1/2 cup reduced-sodium soy sauce or tamari
1/2 cup red wine vinegar
Directions
- Prepare the Base: In a large saucepan, heat the olive oil and canola oil over medium heat. Add the chopped onion and minced garlic. Cover and cook for 4-6 minutes, stirring occasionally, until the onions are soft and translucent.
- Add Spices and Sweetness: Stir in the dark brown sugar, ground allspice, dried thyme, black pepper, ground cloves, cinnamon, and cayenne pepper. Mix well to combine the flavors and remove the saucepan from heat.
- Incorporate Liquids: Stir in the soy sauce and red wine vinegar until fully blended. Allow the marinade mixture to cool completely before using.
- Marinate the Chicken: Place your chicken in a large resealable plastic bag or shallow dish. Pour the cooled marinade over the chicken, ensuring it is well-coated. Cover and refrigerate for at least 2 hours, or for best results, marinate overnight.
- Optional Basting: Reserve about 1/4 cup of the marinade before adding it to the chicken. Use this reserved portion to brush over the meat as it cooks for an extra burst of flavor.
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